A Comparative Analysis of Clitoria ternatea Linn. (Butterfly Pea) Flower Extract as Natural Liquid pH Indicator and Natural pH Paper

Clitoria ternatea Linn (CT) or Butterfly pea flower is a blue flower edible plant, which is commonly used as food colouring. The objective of this study was to develop a liquid and paper pH indicator from CT extracts. The effectiveness of CT extract as pH indicator was evaluated by titration and product testing result against standard indicator. The stability of CT extracts were also conducted in 7 days storage. Findings from this study shows that CT extract is an effective liquid pH indicator except for weak acid samples. Whereas pH paper made from CT extract is effective as pH paper except for testing pH range from 4 -6. It is concluded thatCT extracts can be potentially effective pH indicator.Dhaka Univ. J. Pharm. Sci. 17(1): 97-103, 2018 (June)

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The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization

Indonesian Food Science and Technology Journal ◽

10.22437/ifstj.v3i2.10185 ◽

2020 ◽

Vol 3 (2) ◽

pp. 34-37

Author(s):

Abdullah Muzi Marpaung ◽

Michael Lee ◽

Irvan Setiadi Kartawiria

Keyword(s):

Antioxidant Activity ◽

Beneficial Effect ◽

Room Temperature ◽

Storage Temperature ◽

Sugar Solution ◽

Clitoria Ternatea ◽

Flower Extract ◽

Butterfly Pea ◽

The Stability ◽

Crystallization Stability

Abstract— A method consist of co-crystallization, agglomeration, drying has been applied to develop a powder drink from butterfly pea flower (Clitoria ternatea) extract. The butterfly pea flower extract was concentrated by vacuum evaporation and incorporated with supersaturated sugar solution (more than 90 Brix), agglomerated and dried at 60oC for 12 hours. The anthocyanin stability and antioxidant activity of the powder drink was evaluated for 28 days at three levels of temperature (room temperature, 40oC, and 50oC). The stability of anthocyanin decreased as the increase of storage temperature. The half-life of anthocyanin in the powder drink at respective temperature was 27.99, 16.53, and 9.81 days. Despite the anthocyanin significantly degraded, the decrease of antioxidant activity of the powder drink was not significant. Hence, the beneficial effect of the butterfly pea powder drink retained. Keywords— anthocyanin; butterfly pea; co-crystallization; stability; sugar

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Butterfly Pea (Clitoria Ternatea L.) Extract as Indicator of Acid-Base Titration

IJCA (Indonesian Journal of Chemical Analysis) ◽

10.20885/ijca.vol3.iss1.art4 ◽

2020 ◽

Vol 3 (1) ◽

pp. 22-32

Author(s):

Bayu Wiyantoko ◽

Astuti Astuti

Keyword(s):

Time Variation ◽

Acid Base ◽

Clitoria Ternatea ◽

Flower Extract ◽

Acid Base Titration ◽

Uv Visible ◽

Butterfly Pea ◽

The Stability ◽

Color Pigment

An anthocyanin color pigment result from butterfly pea flower maceration has been done. This study aims to determine the effect of time variation in the maceration of anthocyanin butterfly pea flower extract and the stability of butterfly pea flower extract as an indicator of acid-base titration. Color pigment levels were determined quantitatively with a UV-Visible spectrophotometer. The anthocyanin levels obtained during the duration of maceration 5 days in a row resulted from 4.3915%, 5.9869%, 7.3970%, 8.8995%, and 10.2864%. While the anthocyanin levels using a differential pH method were 14.2775 mg/L and 14.9455 mg/L with % RPD value was 4.57%. The results of the study stated that the indicators of the butterfly pea flower crown extract can be a substitute for the synthetic phenolphthalein indicator that has been used.

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Identification of Anthocyanin Compounds in Butterfly Pea Flowers (Clitoria ternatea L.) by Ultra Performance Liquid Chromatography/Ultraviolet Coupled to Mass Spectrometry

Molecules ◽

10.3390/molecules26154539 ◽

2021 ◽

Vol 26 (15) ◽

pp. 4539

Author(s):

Nguyen Minh Thuy ◽

Vo Minh ◽

Tran Ben ◽

My Tuyen Thi Nguyen ◽

Ho Ha ◽

...

Keyword(s):

Mass Spectrometry ◽

Liquid Chromatography ◽

Ultra Performance Liquid Chromatography ◽

Negative Ion ◽

Trans Isomers ◽

Clitoria Ternatea ◽

Flower Extract ◽

Cis And Trans Isomers ◽

Butterfly Pea ◽

Cis And Trans

Butterfly pea flower have great sensory attraction, but they have not yet been used widely in Vietnam. Extracts of butterfly pea flowers can be used conveniently as a natural blue colorant for food products. In this study, the identification of anthocyanin compounds in butterfly pea flowers was performed by UPLC coupled with a UV and Mass spectrometer instrument. Positive and negative ion electrospray MS/MS chromatograms and spectra of the anthocyanin compounds were determined. By analyzing the chromatograms and spectra for each ion, five anthocyanins were identified in the butterfly pea flower extract; these were delphinidin-3-(6”‐p-coumaroyl)-rutinoside, cyanidin 3-(6”-p-coumaroyl)-rutinoside, delphinidin-3-(p-coumaroyl) glucose in both cis- and trans- isomers, cyanidin-3-(p-coumaroyl-glucoside) and delphinidin-3-pyranoside. Additionally, based on their intensity, it was determined that cyanidin-3-(p-coumaroyl-glucoside) was the most abundant anthocyanin, followed by cyanidin 3-(6”-p-coumaroyl)-rutinoside, delphinidin-3-(p-coumaroyl-glucoside), delphinidin-3-(6”-p-coumaroyl)-rutinoside and delphinidin-3-pyranoside. In this study, cyanidin derivatives were discovered in butterfly pea flower extract, where these compounds had not been detected in previous studies.

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Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (Clitoria Ternatea L.)

Molecules ◽

10.3390/molecules26227000 ◽

2021 ◽

Vol 26 (22) ◽

pp. 7000

Author(s):

Xueying Fu ◽

Qiang Wu ◽

Jian Wang ◽

Yanli Chen ◽

Guopeng Zhu ◽

...

Keyword(s):

Food Processing ◽

Storage Stability ◽

Ph Value ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Nutritional Values ◽

Clitoria Ternatea ◽

Alkaline Conditions ◽

Butterfly Pea ◽

The Stability

Anthocyanins from flowers of the butterfly pea (Clitoria ternatea L.) are promising edible blue food colorants. Food processing often faces extreme pHs and temperatures, which greatly affects the color and nutritional values of anthocyanins. This study explored the color, spectra, storage stability, and antioxidant properties of C. ternatea anthocyanin extract (CTAE) at different pHs. The color and absorption spectra of CTAEs at a pH of 0.5–13 were shown, with their underlying structures analyzed. Then, the storage stability of CTAEs were explored under a combination of pHs and temperatures. The stability of CTAE declines with the increase in temperature, and it can be stored stably for months at 4 °C. CTAEs also bear much resistance to acidic and alkaline conditions but exhibit higher thermal stability at pH 7 (blue) than at pH 0.5 (magenta) or pH 10 (blue-green), which is a great advantage in food making. Antioxidant abilities for flower extracts from the butterfly pea were high at pH 4–7, as assessed by DPPH free radical scavenging assays, and decreased sharply when the pH value exceeded 7. The above results provide a theoretical basis for the application of butterfly pea flowers and imply their great prospect in the food industry.

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Tinjauan manfaat bunga telang (clitoria ternatea l.) bagi kesehatan manusia

Journal of Functional Food and Nutraceutical ◽

10.33555/jffn.v1i2.30 ◽

2020 ◽

Vol 1 (2) ◽

pp. 63-85

Author(s):

Abdullah Muzi Marpaung

Keyword(s):

Clinical Trial ◽

Fatty Acids ◽

Human Health ◽

Functional Activity ◽

Functional Food ◽

Clitoria Ternatea ◽

Flower Extract ◽

Wide Range ◽

Butterfly Pea ◽

Positive Effect

All part of the butterfly pea (Clitoria ternatea) plant reported having a various positive effect on human health. The blue petal, in particular, shows a wide range of functional activity including as an antioxidant, antidiabetic, antiobesity, anticancer, anti-inflammatory, and antibiotic. The hydrophilic phase of butterfly pea flower extract contains flavonol glycosides, anthocyanins, flavones, flavonols, phenolic acids, and cyclotides. Meanwhile, the terpenoids, alkaloids, and fatty acids were found in the lipophilic phase of butterfly pea flower extract. The proven health benefits and the wide range of the type of bioactive compounds promote butterfly pea flower as the source of functional food and nutraceuticals. However, a series of intensive research, including the clinical trial, is still needed.

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63P Butterfly pea (Clitoria ternatea Linn.) flower extract prevents MCF-7 HER2-positive breast cancer cell metastasis in-vitro

Annals of Oncology ◽

10.1016/j.annonc.2020.10.083 ◽

2020 ◽

Vol 31 ◽

pp. S1266

Author(s):

A. Asysyifa ◽

A. Agustiningtyas ◽

A.I. Nurgina

Keyword(s):

Breast Cancer ◽

Her2 Positive ◽

Clitoria Ternatea ◽

Flower Extract ◽

Cell Metastasis ◽

Butterfly Pea ◽

Positive Breast Cancer Cell ◽

Mcf 7 ◽

Positive Breast Cancer

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Development and study of the stability of comenic acid solutions

Drug development & registration ◽

10.33380/2305-2066-2021-10-4(1)-108-114 ◽

2021 ◽

Vol 10 (4) ◽

pp. 108-114

Author(s):

T. A. Bitkina ◽

A. V. Basevich

Keyword(s):

Comparative Analysis ◽

Quality By Design ◽

Design Concept ◽

Acid Solutions ◽

Stability Criteria ◽

Comenic Acid ◽

Ion Chromatograph ◽

The Stability ◽

Ph Range ◽

Acid Substance

Introduction. The article presents the development of solutions based on the comenic acid substance. The criteria of the studied compositions that affect their stability during storage are evaluated within the framework of the Quality-by-Design concept. The optimal compositions of comenic acid solutions have been established.Aim. The purpose of the study is to develop solutions based on the comenic acid substance and determine the most stable variants of execution.Materials and methods. The study of comenic acid solutions was carried out by using a laboratory pH meter PB-11-P11 (SARTORIUS, Germany) and a liquid/ion chromatograph "Stayer" ("Akvilon" JSC, Russia).Results and discussion. The study made it possible to determine the most stable compositions of solutions based on the comenic acid substance and to establish optimal indicators of their stability criteria. It was found that solutions of comenic acid are the most stable in the pH range: from 4.0 to 6.0. At the same time, regardless of the studied methods of neutralization of comenic acid, solutions are unstable at concentrations of 25 mg/ml or more.Conclusion. As a result of the study, the optimal compositions of solutions based on the comenic acid substance were determined. A comparative analysis of excipients that increase the solubility of comenic acid in aqueous solvents is performed. The stability criteria of the studied solutions are established and their values for ensuring the stability of the developed drug are determined.

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Uji Pendahuluan Efek Fungisida Bunga Kembang Telang (Clitoria ternatea L.) terhadap Jamur Fusarium oxysporum f.sp. cepae Penyebab Penyakit Moler pada Bawang Merah

Agrikultura ◽

10.24198/agrikultura.v28i3.15746 ◽

2017 ◽

Vol 28 (3) ◽

Author(s):

Tarkus Suganda ◽

Satryo Restu Adhi

Keyword(s):

Fusarium Oxysporum ◽

Plant Pathogens ◽

Causal Agent ◽

Microbial Pathogens ◽

Clitoria Ternatea ◽

Flower Extract ◽

Fungicidal Effect ◽

Preliminary Study ◽

Butterfly Pea

ABSTRACT Preliminary study on the fungicidal effect of butterfly pea flower (Clitoria ternatea L.) against Fusarium oxysporum f.sp. cepae, the causal agent of moler diseases on shallot Butterfly pea (Clitoria ternatea) has been known worldwide to possess numerous anti microbe substances, both against bacteria, fungi, nematodes, and insects. Researches were mostly conducted against human microbial pathogens, whereas only a few against plant pathogens, especially in Indonesia. A preliminary study has been carried out to reveal the fungicidal effects of flower extract in inhibiting the in-vitro growth of Fusarium oxysporum f.sp. cepae (FOC), the causal agent of moler diseases, one of the most destructive diseases on shallot. Results showed that the boiling extract of flower of butterfly pea at 5% concentration inhibited 46% the growth of FOC over control. Key words: Fungicidal effect, Cliteria ternatea, Fusarium oxysporum f.sp. cepae, In-vitro ABSTRAK Kembang telang (Clitoria ternatea) sudah lama dikenal di seluruh dunia mengandung berbagai senyawa antimikroba, baik terhadap bakteri, jamur, nematoda. bahkan insekta. Target utama patogen yang banyak diteliti adalah terhadap patogen penyakit pada manusia. Penelitian terhadap patogen tanaman, terutama di Indonesia masih sangat kurang. Uji pendahuluan sudah dilakukan untuk mengetahui efek fungisidal bunga kembang telang dalam menghambat pertumbuhan in-vitro jamur Fusarium oxysporum f.sp. cepae (FOC), penyebab penyakit moler yang sangat merugikan pada tanaman bawan merah. Hasil pengujian menunjukkan bahwa air rebusan bunga kembang telang memiliki kemampuan dalam menghambat pertumbuhan biakan FOC. Pada konsentrasi 5%, efek penghambatannya mencapai 46% terhadap kontrol. Kata kunci: Efek fungisida, Cliteria ternatea, Fusarium oxysporum f.sp. cepae, In-vitro

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